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Sunday, January 13, 2013

Candied Ginger Chocolate Chip Cookies

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The pictures of these cookies have been hanging out on my computer for over a month. Don’t let my delay in posting them dissuade you from making them…I got wrapped up in other recipes and then it seems futile to post them anytime between December 27th and January 10th when everyone had sworn off cookies and started formulating resolutions. Thirteen days into the New Year you’re ready for a cookie though, right?
I made these with my sister-in-law Erin and Laura, when we got together last month with two things in mind: cookies and girl’s night. Really, is there anything better than sipping wine, swapping stories, and sneaking bites of freshly baked cookies?! These cookies, from Dana who was inspired by Joy, were a fun twist on the classic chocolate chip. Given that I was with Erin and Laura when we went to Joy’sbook signing, it only seemed appropriate to make something Joy-inspired! The cookies were flat and chewy speckled with chopped chocolate and candied ginger, one of my favorite (and underused) ingredients.
 What’s your favorite chocolate chip cookie add-in? Or are you a purist, chocolate chips only?

One Year Ago: Beef Roast with Mushroom Bourbon Sauce
Two Years Ago: Chicken Curry Soup 
Three Years Ago: Crockpot Roasted Cauliflower Soup with Curry and Honey

Candied Ginger Chocolate Chip Cookies
from Minimalist Baker

-1 cup + 2 tbsp all purpose flour
-1/2 tsp baking soda
-1/4 tsp ground ginger
-pinch salt
-1 stick butter, softened
-1/3 cup sugar
-1/3 cup brown sugar, packed
-1/2 tsp vanilla extract
-1 large egg
-3/4 cup dark chocolate, chopped
-1/4 cup candied ginger, chopped

1. Preheat oven to 375F. Cream butter and sugar in a mixing bowl. Add egg and vanilla, beating to combine.
2. In a separate bowl, combine the flour, baking soda, ginger, and salt. Add the dry ingredients to the wet, mixing just until combined. Fold in chocolate and candied ginger.
3. Place 1 inch balls of cookie dough on cookie sheets lined with parchment paper. Bake for 9-11 minutes, just until lightly browned. Allow to cool on the pan for a few minutes before transferring to a wire rack to cool completely.